Position: Lead Cook
About: The purpose of a Lead Cook is to prepare and cook food that is consistent with the hotel’s standards and quality. A lead cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes Breakfast, Lunch, Dinner, Banquets, and/or Room Service.
Requirements: Bachelor’s degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Ability to read and comprehend simple instructions, short correspondence, and memos; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Ability to interpret and perform basic math functions; Ability to use cooking metrics and conversion methods for all cooking measurements; Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. Ability to interpret and perform basic computer functions.
Benefits: Competitive salary, Health insurance, Professional development opportunities, Paid time off, Employee discounts
